Lemon Raspberry Cookies Recipe

Zesty, fruity, and just the right amount of sweet—these Lemon Raspberry Cookies are everything a summer treat should be! With bright citrus notes and juicy bursts of raspberry, each soft, buttery bite feels like sunshine on your tongue. Whether you’re baking for a picnic, a party, or just a Tuesday afternoon, trust me—these cookies are little bites of joy you need in your life.

Why You’ll Love This Recipe

• Bright & Refreshing Flavors: The combo of lemon and raspberry is pure sunshine in a cookie.
• Soft & Buttery Texture: These cookies bake up tender and delicate, almost melt-in-your-mouth.
• Simple Ingredients, Big Flavor: No fancy stuff—just wholesome pantry staples with a fruity twist.
• Perfect for Summer: Light, citrusy, and fresh—ideal for warm-weather baking!

Ingredients

Here’s what you’ll need to make these cookies, plus a few helpful notes to make them perfect:

• Unsalted Butter: For a rich, buttery base that holds everything together.
• Granulated Sugar: Adds sweetness and helps create a soft texture.
• Egg: Binds the dough and adds structure.
• Lemon Zest: Packs in bright, citrusy flavor—don’t skip it!
• Fresh Lemon Juice: Balances sweetness with tang and gives that lemony zing.
• All-Purpose Flour: The structure-building base of the cookie.
• Baking Soda: Helps the cookies rise and stay fluffy.
• Salt: Enhances all the other flavors—yes, it matters!
• Fresh or Frozen Raspberries: Juicy pops of flavor—keep them frozen if using frozen berries to avoid mush.
• White Chocolate Chips (optional but amazing): Adds creamy sweetness that pairs beautifully with the tart fruit.

👉 Note: Full ingredient measurements are in the recipe card below this article.

How to Make the Lemon Raspberry Cookies

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Trust me—this helps with even baking and easier cleanup!

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat together the softened butter and sugar for about 2–3 minutes, until it’s light, fluffy, and irresistible-looking.

Step 3: Add the Wet Ingredients

Mix in the egg, lemon zest, and lemon juice. Don’t be alarmed if the mixture looks a bit curdled—it’s just the lemon juice doing its thing. Totally normal!

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients into the wet mixture, mixing on low just until it all comes together.

Step 5: Fold in the Good Stuff

Gently fold in those gorgeous raspberries and white chocolate chips. Try not to overmix—you want pretty berry swirls, not a purple dough mess.

Step 6: Scoop and Bake

Scoop tablespoon-sized balls of dough onto your baking sheet, spacing them out to give room for spreading. Bake for 10–13 minutes, or until the edges turn golden and the centers are just set.

Step 7: Cool and Enjoy

Let the cookies cool on the sheet for about 5 minutes (they’re delicate when warm!), then transfer to a wire rack to cool completely. Sneak one while it’s still warm—you deserve it.

Pro Tips for Making the Recipe

• Use Cold Raspberries: Especially if using frozen—this keeps them from bleeding into the dough.
• Zest First, Juice Second: It’s way easier to zest a lemon before cutting it.
• Don’t Overbake: Take them out when they look just set—the centers finish cooking on the tray.
• Try the White Chocolate: It adds the perfect creamy balance to the tart berries.

How to Serve

These cookies are perfection on their own, but here’s how to level up:

• Tea Time Treat: Pair with a cup of earl grey or chamomile for a classy snack.
• Ice Cream Sandwiches: Scoop lemon sorbet or vanilla ice cream between two cookies for a dreamy dessert.
• Picnic Favorite: Wrap them in parchment and take them on a sunny-day adventure.

Make Ahead and Storage

Storing Leftovers

Store cooled cookies in an airtight container at room temperature for up to 3 days. They’re best fresh, but still fabulous the next day!

Freezing

Freeze unbaked dough balls for up to 2 months. Bake straight from frozen—just add 1–2 minutes to the bake time.

Reheating

Not necessary, but if you want that fresh-baked feel, warm a cookie in the microwave for 10–15 seconds. Gooey magic.

FAQs

Can I use frozen raspberries instead of fresh?
Absolutely! Just don’t thaw them before mixing in. This keeps them from turning your dough into a pink mess.

What if I don’t have lemon zest?
You’ll miss some depth of flavor, but you can use a bit of lemon extract instead—start with ¼ teaspoon and adjust to taste.

Can I make these dairy-free?
Yep! Use a plant-based butter and skip the white chocolate chips or sub with a dairy-free alternative.

Why are my cookies spreading too much?
Your butter might have been too soft or your dough too warm. Try chilling the dough for 20–30 minutes before baking next time!